Tomato Bruschetta
Ingredients
The bread
-
1
baguette
baguette
-
1-2
tablespoons
olive oil (for brushing)
-
to taste
none
salt
-
1
clove
garlic (for rubbing)
The tomato basil mixture
-
2
lb
tomatoes (vine-ripened, roma, or heirloom)
-
20
leaves
fresh basil
-
3
tablespoons
olive oil
-
1
tablespoon
balsamic vinegar
-
½
teaspoon
salt
-
½
teaspoon
pepper
-
½-1
clove
garlic (optional, finely minced)
Instructions
- Preheat the oven to 400°F.
- Slice the baguette into 1/3-1/2 inch thick pieces and place on a parchment-lined baking sheet.
- Brush the tops with olive oil and sprinkle lightly with salt, then bake for 11-13 minutes until golden.
- Let cool for 5 minutes, then rub each slice with raw garlic.
- Prepare the tomato basil mixture by quartering the tomatoes, squeezing out excess juices and seeds, and dicing them.
- Place the diced tomatoes in a strainer over a bowl to drain further.
- Stack and slice the basil leaves into ribbons and add them to the tomatoes.
- Mix in olive oil, balsamic vinegar, salt, pepper, and optional garlic, then gently toss everything together.
- Serve the tomato mixture in a bowl surrounded by the toasted baguette slices.
Nutrition Facts (estimated)
Servings
24 slices
Calories
177
Total fat
5.6g
Total carbohydrates
26.8g
Total protein
5.7g
Sodium
470.6mg
Cholesterol
0mg
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